Miniature Cinnamon Roll Cheesecakes

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 1/4 tsp Cinnamon
  • 2 tsp Flour
  • 1 1/2 cups Powdered sugar
  • 1 tsp Vanilla
  • 9 tbsp White sugar

• Snacks

  • 4 sheets Graham crackers

• Dairy

  • 14 tbsp Butter
  • 1 package Cream cheese
  • 1 oz Cream cheese

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F. Line a regular sized muffin tin with 8 liners and fill up half of the other empty spaces with water. This ensures even baking. Spray the liners with non-stick spray. (Cinnamon sugar mixture gets sticky!)
• In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
• Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.
• In a medium sized bowl, combine the softened cream cheese and white sugar. Beat until smooth and creamy. Add in the vanilla extract, flour, and a lightly beaten egg. Beat until combined.
• Combine the butter, brown sugar, flour, and cinnamon. Stir until completely combined.
• Spoon half of the cheesecake filling between the 8 cups. Then place about 1 teaspoon of the cinnamon sugar swirl on top of the cheesecake. Swirl the cinnamon sugar into the cheesecake with a toothpick.
• Top the rest of the cheesecake filling on top and then place drops of the cinnamon sugar swirl on top of the cheesecake.
• Swirl the cinnamon sugar (again) on top of the cheesecake with a toothpick (The cheesecakes should fill the muffin liners to the brim) and bake for 20-22 minutes. The centers will still jiggle a little bit, but the edges should be a very light brown.
• Remove from the oven and let cool at room temperature for 1 hour and then transfer to the fridge and let cool for at least 2 hours.
• The cheesecakes may have risen in the oven and will deflate quite a bit while cooling.
• Cream together the powdered sugar, butter, vanilla extract and cream cheese.
• Spoon over the cooled cheesecakes and drizzle extra cream cheese frosting on top.